- 800 gm parsnips (about 4), trimmed, peeled, cored and cut into large even chunks
- 250 gm unsalted softened butter, plus extra for greasing moulds
- 50 ml treacle
- 400 gm candied ginger, 100gm coarsely chopped and remainder cut into 30 thin slices
- 250 gm brown sugar
- 70 gm (½ cup) currants steeped in 60ml brandy
- 140 gm (2 cups) coarse, dry breadcrumbs
- ½ tsp finely grated nutmeg
- ½ tsp each finely ground cinnamon and finely ground cloves
- ½ tsp baking powder
- 2 large eggs, lightly whisked
- 125 ml (½ cup) buttermilk
- 600 ml pouring cream
- 600 ml milk
- 1 vanilla bean, split, seeds scraped
- 12 egg yolks
- 165 gm (¾ cup) caster sugar
- 1Steam parsnips over a saucepan of simmering water until tender when tested with a skewer (15-20 minutes). Cool to room temperature (30-45 minutes), then coarsely grate. Set aside.
- 2Butter ten 125ml metal dariole moulds with extra butter, then place a teaspoonful of treacle in each and arrange 3 slices of candied ginger in the base of each and set aside.
- 3Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Meanwhile, combine ginger, currants, breadcrumbs, spices, baking powder and ½ tsp salt. Gradually beat eggs into butter mixure, then add buttermilk and combine well. Gently fold in parsnip and ginger and spice mixture with a large spatula. Divide mixture among dariole moulds, filling to 1cm below rims, smooth tops, cover with foil, tie with string and steam in a steamer over simmering water until cooked through when tested with a skewer (30-40 minutes).
- 4For pouring custard, bring cream, milk and vanilla to the boil in a saucepan over high heat. Whisk yolks and sugar in a bowl, then, while whisking, add milk mixture and whisk to combine. Return to pan, reduce heat to low and stir continuously with a wooden spoon, in a figure-of-eight pattern to avoid catching, until thick enough to coat spoon and just starting to coagulate at the bottom when you tilt the pot (3-4 minutes). Swiftly pour custard through a fine strainer into a bowl placed over ice, stirring for a few seconds to cool slightly. If not using straight away, gently reheat custard in a stainless steel saucepan over low heat, whisking continuously until warm (avoid boiling).
- 5To serve, carefully remove puddings from steamer, run a small knife around the inside of each mould, then invert on plates and serve drizzled with custard.
Drink Suggestion: 2013 Spring Vale “Louisa” Sticky Gewürztraminer. Drink suggestion by Matt Hardy
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